Genetic and phenotypic evidence for two groups of Oenococcus oeni strains and their prevalence during winemaking.

Abstract excerpt

Polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis was the most relevant method to follow the diversity of lactic acid bacteria during winemaking. By targeting the rpoB gene, two types of Oenococcus oeni strains were distinguished resulting from a single mutation in the rpoB region targeted in PCR and generating two different electrophoresis profiles. The first one prevailed during...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Bacterial Typing Techniques
• Share to Biodiversity